Dutch baby pancake
|Alternative names||German pancake, Bismarck, Dutch puff|
|Place of origin||United States|
|Region or state||Pennsylvania|
|Main ingredients||Eggs, wheat flour, milk, vanilla, cinnamon|
A Dutch baby pancake is similar to a large Yorkshire pudding. Compared to a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stove top, it is generally thicker than most pancakes, and it contains no chemical leavening ingredients, such as baking powder.
Ingredients and preparation
It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. A basic batter incorporates a third of a cup of flour and a third of a cup of milk per egg.
It is baked in a hot cast iron or metal pan and falls (deflates) soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup.
It can be served for breakfast, brunch, lunch or dessert. Dutch babies are generally served immediately upon removal from the oven.
The Dutch baby is a specialty of some diners and chains that specialize in breakfast dishes, such as the Oregon-founded The Original Pancake House or the New England-based chain Bickford's, which makes both a plain Dutch baby and a similar pancake known as the Baby Apple, which contains apple slices embedded in the pancake.
According to Sunset magazine, Dutch babies were introduced in the first half of the 1900s at Manca's Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca. While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.
A Dutch baby is a type of popover, although popovers are generally baked as smaller, individual pieces, approximately the size of a muffin. Popovers may be savory, such as when cheese is added.
A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is never sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet. They use more eggs than a Yorkshire pudding and normally have sugar and vanilla and, unlike a Yorkshire pudding, are normally cooked in a cast iron frying pan.
David Eyre's pancake
|Main ingredients||Eggs, milk, flour, nutmeg|
A David Eyre's pancake is a variation on the Dutch baby pancake named after the American writer and editor David W. Eyre (1912–2008). The recipe was published by The New York Times Food Editor Craig Claiborne in an April 10, 1966, Times article entitled "Pancake Nonpareil"; in addition to generally regularizing quantities and temperatures for modern use, it omitted sugar and salt from the batter. In it, Claiborne recounted discovering the dish at a breakfast prepared by Eyre, then the editor of Honolulu Magazine, while Claiborne was visiting Eyre's Honolulu home.
Eyre's version of the pancake was based on a recipe for a Dutch baby pancakes from Victor Hirtzler's Hotel St. Francis Cookbook best known 1919 edition, with slight alteration.
The recipe also appears in The Essential New York Times Cookbook, whose author, longtime food writer Amanda Hesser, counts it among her favorites. She names it as one of the top five recipes recommended to her for inclusion when she set out to write the book.
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- food portal
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- Campbell-Schmitt, Adam (15 May 2018). "Dutch Baby or Yorkshire Pudding? Brits Argue Their Savory Dish Should Never Go Sweet". Food & Wine. Retrieved 2018-09-27.
- OBrien, Sam. "This Giant Pancake Is Breakfast and Dessert". Atlas Obscura. Retrieved 2018-09-27.
- Peterson, Lucas (10 November 2016). "Seattle's Dutch Babies Are the Sweet, Savory Breakfast Food You Deserve". Eater. Retrieved 2018-09-27.
- Fabricant, Florence. "Dutch Baby Recipe". The New York Times. Retrieved 19 May 2018.
- "Dutch baby pancakes," Sunset (magazine), February 1960.
- "history of Manca's Cafe – manca's cafe". www.mancascafe.com.
- Albala, Ken (2013). Pancake: A Global History. Reaktion Books. p. 10. ISBN 978-1-78023-237-9.
- Morrissy-Swan, Tomé (14 May 2018). "Have Americans re-invented the Yorkshire pudding as the 'Dutch Baby'?". The Telegraph. Retrieved 19 May 2018.
- "1966: David Eyre's Pancake". The New York Times. 2007-03-26. Retrieved 2010-12-04.
- "David Eyre, Hawaii author, Honolulu magazine co-editor". Honolulu Advertiser. 2008-02-02. Retrieved 2010-12-04.
- The Hotel St. Francis Cook Book by Victor Hirtzler – Free Ebook – gutenberg.org, p. 382
- Hirtzler, Victor (9 September 2018). "The Hotel St. Francis cook book". Chicago Ill. : The Hotel Monthly Press – via Internet Archive.
- Hirtzler, Victor; Monnette, Helen K. ins (9 September 2018). "The Hotel St. Francis cook book;". Chicago, Ill., The Hotel monthly press – via Internet Archive.
- Hirtzler, Victor; Hotel St. Francis (San Francisco, Calif ). "The Hotel St. Francis cook book;". Chicago Ill. : The Hotel Monthly Press – via Internet Archive.
- Victor Hirtzler (9 September 2018). "The Hotel St. Francis Cook Book". The Hotel Monthly Press – via Internet Archive.
- "David Eyre's Pancake: 1966". Food52. 2010-10-29. Retrieved 2010-12-04.
- "A cookbook of the lost and found". The Boston Globe. 2010-11-17. Retrieved 2010-12-04.